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Easy Southwestern Veggie Wraps Recipe

I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, cut into small dice. —Cindy Beberman, Orland Park, Illinois

TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

2 large tomatoes, seeded and diced

1 can (15 ounces) black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup cooked brown rice, cooled

2 shallots, chopped

1 jalapeno pepper, seeded and chopped

1/3 cup fat-free sour cream

1/4 cup minced fresh cilantro

2 tablespoons lime juice

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon salt

6 romaine leaves

6 whole wheat tortillas (8 inches), at room temperature

Directions

1.In a large bowl, combine the first six ingredients. In a small bowl, combine the sour cream, cilantro, lime juice and seasonings. Gently stir into tomato mixture.

2. Place romaine on tortillas; top with filling. Roll up and secure with toothpicks. Cut each in half.
Yield: 6 servings.